ServSafe Quiz

What should foodservice operators do to prevent customer illness from Shigella spp.?

• Freeze food at temperatures below 0 ̊

• Exclude food handlers diagnosed with jaundice

• Purchase shellfish from approved suppliers

• Control flies inside and outside the operation

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 ̊F?

• 3 days

• 5 days

• 7 days

• 10 days

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

• Lettuce, fresh beef roast, ground chicken, fresh halibut

• Lettuce, fresh halibut, fresh beef roast, ground chicken

• Fresh halibut, lettuce, ground chicken, fresh beef roast

• Fresh halibut, fresh beef roast, ground chicken, lettuce

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

• Monitoring

• Corrective Action

• Critical Limit

• Critical Control Point

What is a basic characteristic of a virus?

• Destroyed by cooking

• Grows in food

• Commonly found in cattle intestines

• Requires a living host to grow

What must a food handler with a hand wound do to safely work with food?

• Bandage the wound with an impermeable cover and wear a single-use glove

• Bandage the wound and avoid contact with food for the rest of the shift

• Wash the wound and wear a single-use glove

• Apply iodine solution and a permeable bandage

What should a foodservice operator do when responding to a foodborne-illness outbreak?

• Notify the media

• Segregate the product

• Close the operation for the day

• Ask customers for proof of their symptoms

When can a food handler with a sore throat and a fever return to work with or around food?

• The fever is gone for 24 hours.

• The sore throat is gone.

• A written medical release is provided.

• No symptoms are experienced for 24 hours.

Where should staff members eat, drink, smoke, or chew gum?

• Where customers eat

• In dishwashing areas

• Outside the kitchen door

• In designated areas

What food safety practice can prevent cross-contact?

• Using only food-grade equipment

• Washing, rinsing, and sanitizing utensils before each use

• Keeping food frozen until use

• Purchasing food from approved, reputable suppliers